My next try for a slice cookie was for these ones I found on Betty Crocker. The watermelon cookies I featured yesterday were easy and a piece of cake compared to these. LOL I mean really I thought it would be easy enough but they were a pain and I was happy to be done with them ... hehe. But they were cute and the people at our family reunion really enjoyed them.
I used Americolor Electric Yellow Food Coloring and Electric Orange Food Coloring. I found yellow sugar at Hobby Lobby but couldn't find orange so I mixed a little food coloring to coarse sugar.
- 1
- cup unsalted butter, softened
- 1
- cup sugar
- 1
- teaspoon vanilla
- 2
- eggs
- 3
- cups Gold Medal™ all-purpose flour
- Dash salt
- Grated peel from 1 orange (about 1 1/2 tablespoons)
- 1
- teaspoon orange extract
- Yellow and red liquid food color
- Grated peel from 2 lemons (2 to 3 teaspoons)
- 1
- teaspoon lemon extract
- Orange and yellow sanding sugar
- On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
- Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
- Leave remaining one-third of dough plain; cover with plastic wrap.
- Refrigerate all dough portions 1 hour.
- Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
- Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score “segment” lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
- Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.
The cookies made:
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